vegan-japaneasy-tim-anderson-cookbook-recipe-review-2
vegan-japaneasy-tim-anderson-cookbook-recipe-review-2
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Kouzu boasts a collection of some of the most experienced chefs and front of house staff. The all-Japanese entourage includes Kyoichi Kai of Zuma & Kyubi of The Arts Club.
The spuds start off well - boiled so that they are fluffy first, then mercilessly roasted to form a hard exterior, and later crusted with a thin layer of solid caramel that cracks in the best way.
The launch of a set lunch menu helps to take the sting out of dining at Coya, and there is a choice between either 3 or 4 courses at £26.50 and £29.50 respectively.
